This quick shaved Brussels sprouts recipe sautés the veggies in olive oil with garlic, mustard seeds, and lemon. It’s a delicious, versatile side dish.
Shaved Brussels sprouts are one of my favorite ways to prepare Brussels sprouts. Shred it up, quickly fry it in a hot pan, add some garlic, some lemon juice and you’ve got a quick and easy side dish! Perfect for serving with pork, chicken or turkey.
Cutting the Brussels sprouts can be a little tedious; If you have a food processor with a chopping blade, this would be a great way to use it.
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Easier recipes for Brussels sprouts
- Roasted Brussels sprouts
- Brussels sprouts with roasted almonds
- Honey Chipotle Roasted Brussels Sprouts
- Hoisin Glazed Brussels Sprouts
- Casserole with Brussels sprouts, mushrooms and goat cheese
From the editors of Simply Recipes
Shaved Brussels sprouts with lemon
Recipe inspired by one in The Union Square Cafe Cookbook by Michael Romano and Danny Meyer, as reported by The New York Times.
ingredients
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1 lb Cauliflowertough or wilted outer leaves are peeled off and discarded
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2 teaspoon lemon juice
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2 tablespoon Extra virgin olive oil
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1 clove garlicchopped
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1 tablespoon mustard seeds
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2 tablespoon dry white wine or vermouth
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2 teaspoon Lemon peel
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1/4 teaspoon Salt and Pepper, taste
method
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Thinly slice the Brussels sprouts and toss with lemon juice:
Put the lemon juice in a large bowl. Peel any large wilted outer leaves from the Brussels sprouts and trim off and discard the undersides.
Halve the sprouts lengthways. Then cut the sprouts crosswise into thin slices. While slicing the sprouts, place the slices in the bowl with the lemon juice. Toss them to separate the leaves and drizzle with some lemon juice.
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Fry the shredded Brussels sprouts with garlic and mustard seeds:
Heat the oil in a large skillet over high heat. When the pan is hot, add the Brussels sprouts, garlic, and mustard seeds.
Saute them until the shaved sprouts are just slightly wilted and cooked but still green and firm, about 3 to 4 minutes.
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Finish with white wine, salt, pepper, lemon zest:
Pour the wine into the pan. Sprinkle with salt and pepper. Stew for another minute.
Remove from the stove and sprinkle with lemon zest. Add more salt and pepper to taste.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 117 | calories |
| 8g | Fat |
| 9g | carbohydrates |
| 3g | protein |
